Research Project: Assessment and Improvement of Poultry Meat, Egg, and Feed Quality

Location: Quality and Safety Assessment Research Unit

Publications (Clicking on the reprint icon will take you to the publication reprint.)

Evaluation of visible spectroscopy and low-1 field nuclear magnetic resonance techniques for predicting defects in broiler breast fillets - (Peer Reviewed Journal)
Pang, B., Bowker, B.C., Yu, X., Sun, J., Zhuang, H. 2022. Evaluation of visible spectroscopy and low-1 field nuclear magnetic resonance techniques for predicting defects in broiler breast fillets. Journal of Food Engineering. https://doi.org/10.1016/j.foodcont.2022.109386.

Use of dielectric mixture equations for the characterization of uncleaned peanuts - (Peer Reviewed Journal)
Julrat, S., Trabelsi, S. 2022. Use of dielectric mixture equations for the characterization of uncleaned peanuts. Measurement: Food. https://doi.org/10.1016/j.meafoo.2022.100022.

Comparison of Permittivity Between Traditional and High-oleic Runner-type Peanuts at Microwave Frequencies - (Peer Reviewed Journal)
Lewis, M.A., Trabelsi, S. 2022. Comparison of Permittivity Between Traditional and High-oleic Runner-type Peanuts at Microwave Frequencies . Transactions of the ASABE. https://doi.org/10.13031/trans.14323.

Texture and quality of chicken sausage formulated with woody breast meat - (Peer Reviewed Journal)
Rigdon, M., Stelzleni, A., Mckee, R., Pringle, D., Bowker, B.C., Zhuang, H., Thippareddi, H. 2021. Texture and quality of chicken sausage formulated with woody breast meat. Poultry Science, 100: 100915. https://doi.org/10.1016/j.psj.2020.12.014.

Nondestructive sensing of water activity from measurement of the dielectric properties - (Peer Reviewed Journal)
Trabelsi, S. 2020. Nondestructive sensing of water activity from measurement of the dielectric properties. IEEE Sensors Journal. https://ieeexplore.ieee.org/document/9281317.

Expressible fluid measurements of broiler breast meat affected by emerging muscle abnormalities - (Peer Reviewed Journal)
Yu, X., Feng, Y., Bowker, B.C., Zhuang, H. 2020. Expressible fluid measurements of broiler breast meat affected by emerging muscle abnormalities. LWT - Food Science and Technology, 133: 110110, ISSN 0023-6438. https://doi.org/10.1016/j.lwt.2020.110110.

Comparison of three methods used for estimating cook loss in broiler breast meat - (Research Notes)
Pang, B., Bowker, B.C., Zhuang, H., Yang, Y., Zhang, J. 2020. Comparison of three methods used for estimating cook loss in broiler breast meat. Poultry Science,99: 6287-6290, ISSN 0032-5791. https://doi.org/10.1016/j.psj.2020.08.038.

Performance comparrison of three density-independent calibration functions for microwave moisture sensing in unshelled peanuts during drying - (Peer Reviewed Journal)
Lewis, M.A., Trabelsi, S. 2020. Performance comparrison of three density-independent calibration functions for microwave moisture sensing in unshelled peanuts during drying. Applied Engineering in Agriculture. 36,5,667-672. https://doi.org/10.13031/aea.13703.

Prediction of water holding capacity in intact broiler breast fillets affected by the woody breast condition using time-domain NMR - (Peer Reviewed Journal)
Pang, B., Bowker, B.C., Zhang, J., Yang, Y., Zhuang, H. 2020. Prediction of water holding capacity in intact broiler breast fillets affected by the woody breast condition using time-domain NMR. LWT - Food Science and Technology. Food Control, volume 118, 107391.

Evaluation of broiler breast fillets with the woody breast condition using expressible fluid measurement combined with deep learning algorithm - (Peer Reviewed Journal)
Yang, Y., Wang, W., Zhuang, H., Yoon, S.C., Bowker, B.C., Jiang, H., Pang, B. 2021. Evaluation of broiler breast fillets with the woody breast condition using expressible fluid measurement combined with deep learning algorithm. Journal of Food Engineering Volume 288, 110133. https://doi.org/10.1016/j.jfoodeng.2020.110133.

Development of Online Egg Grading Information Management System with Data Warehouse Technique - (Peer Reviewed Journal)
Yoon, S.C., Shin, T., Lawrence, K.C., Jones, D.R. 2020. Development of Online Egg Grading Information Management System with Data Warehouse Technique. Applied Engineering in Agriculture. 36(4), pp.589-604..

Texture characteristics of wooden breast fillets deboned at different postmortem times - (Peer Reviewed Journal)
Tasoniero, G., Bowker, B.C., Zhuang, H. 2020. Texture characteristics of wooden breast fillets deboned at different postmortem times. Poultry Science 99(8):4096-4099. https://doi.org/10.1016/j.psj.2020.04.028.

Effect of electrical stimulation on qualitative characteristics of aged chicken carcasses: A comprehensive review - (Literature Review)
Al-Hilphy, A.R., Al-Asadi, M.H., Al-Hmedawy, N.K., Zhuang, H. 2020. Effect of electrical stimulation on qualitative characteristics of aged chicken carcasses: A comprehensive review. Basrah Journal of Agricultural Science. https://doi.org/10.37077/25200860.2020.33.1.11.

Exploring the factors contributing to the high ultimate pH of broiler Pectoralis major muscles affected by Wooden Breast condition - (Peer Reviewed Journal)
Baldi, G., Yen, C., Daughtry, M., Bodmer, J., Bowker, B.C., Zhuang, H., Petracci, M., Gerrard, D. 2020. Exploring the factors contributing to the high ultimate pH of broiler Pectoralis major muscles affected by Wooden Breast condition. Frontiers in Physiology. 10.3389/fphys.2020.00343.

Comparison of Drying Rate and Temperature Convergence in Grains and Seed with an Eighth-scale Grain Drying System - (Proceedings)
Lewis, M.A., Trabelsi, S. 2020. Comparison of Drying Rate and Temperature Convergence in Grains and Seed with an Eighth-scale Grain Drying System. ASABE Annual International Meeting. ASABE Paper No. 2001378.

Physicochemical properties of beef tongue as a value-added meat product - (Peer Reviewed Journal)
Warren, S., Bowker, B.C., Mohan, A. 2020. Physicochemical properties of beef tongue as a value-added meat product. Journal of Food Composition and Analysis Volume 88, 103433. https://doi.org/10.1016/j.jfca.2020.103433.

Biochemical and physicochemical changes in Spaghetti Meat chicken breast during refrigerated storage - (Abstract Only)
Tasoniero, G., Zhuang, H., Bowker, B.C. 2020. Biochemical and physicochemical changes in Spaghetti Meat chicken breast during refrigerated storage. International Poultry Scientific Forum. Poultry Science, 99(E-Suppl.1):8. (abstract M21).

Effects of deboning time and thawing method interaction on sensory descriptive profiles of cooked chicken breast and thigh meat - (Peer Reviewed Journal)
Zhang, J., Bowker, B.C., Yang, Y., Pang, B., Zhuang, H. 2020. Effects of deboning time and thawing method interaction on sensory descriptive profiles of cooked chicken breast and thigh meat. LWT - Food Science and Technology. Volume 120, 108939 https://doi.org/10.1016/j.lwt.2019.108939.

Relationships between instrumental texture measurements and subjective woody breast condition scores in raw broiler breast fillets - (Peer Reviewed Journal)
Pang, B., Bowker, B.C., Yang, Y., Zhang, J., Zhuang, H. 2020. Relationships between instrumental texture measurements and subjective woody breast condition scores in raw broiler breast fillets. Poultry Science 99(6):3292-3298. https://doi.org/10.1016/j.psj.2019.12.072.

Calibration Algorithm for Rapid and Nondestructive Moisture Sensing in In-Shell Nuts - (Peer Reviewed Journal)
Trabelsi, S., Lewis, M.A. 2019. Calibration Algorithm for Rapid and Nondestructive Moisture Sensing in In-Shell Nuts. IEEE Sensors Letters. 10.1109/LSENS.2019.2952026.

Effect of Spaghetti Meat Abnormality on Broiler Chicken Breast Meat Composition and Technological Quality - (Peer Reviewed Journal)
Tasoniero, G., Zhuang, H., Gamble, G.R., Bowker, B.C. 2020. Effect of Spaghetti Meat Abnormality on Broiler Chicken Breast Meat Composition and Technological Quality. Poultry Science 99(3):1724-1733. https://doi.org/10.1016/j.psj.2019.10.069.

Peanut maturity classification using hyperspectral imagery - (Peer Reviewed Journal)
Zou, S., Tseng, Y., Zare, A., Rowland, D., Tillman, B., Yoon, S.C. 2019. Peanut maturity classification using hyperspectral imagery. Biosystems Engineering. https://doi.org/10.1016/j.biosystemseng.2019.10.019.

In-line microwave reflection measurement technique for determining moisture content of biomass materials - (Peer Reviewed Journal)
Julrat, S., Trabelsi, S. 2019. In-line microwave reflection measurement technique for determining moisture content of biomass materials. Biosystems Engineering. https://doi.org/10.1016/j.biosystemseng.2019.09.013.

Effects of dielectric barrier discharge cold plasma treatment on the structure and binding capacity of aroma compounds of myofibrillar proteins from dry-cured bacon - (Peer Reviewed Journal)
Lou, J., Nasiru, M., Yan, W., Zhuang, H., Zhou, G., Zhang, J. 2019. Effects of dielectric barrier discharge cold plasma treatment on the structure and binding capacity of aroma compounds of myofibrillar proteins from dry-cured bacon. LWT - Food Science and Technology. volume 117, 108606.

Optimization of in-package cold plasma treatment conditions for raw chicken breast meat with response surface methodology - (Peer Reviewed Journal)
Zhuang, H., Rothrock Jr, M.J., Line, J.E., Lawrence, K.C., Gamble, G.R., Bowker, B.C., Keener, K. 2020. Optimization of in-package cold plasma treatment conditions for raw chicken breast meat with response surface methodology. Innovative Food Science and Emerging Technologies. 66:e102477. https://doi.org/10.1016/j.ifset.2020.102477.

Action of plasma-activated lactic acid on the inactivation of inoculated Salmonella Enteritidis and quality of beef - (Peer Reviewed Journal)
Qian, J., Zhuang, H., Nasiru, M., Muhammad, U., Zhang, J., Yan, W. 2019. Action of plasma-activated lactic acid on the inactivation of inoculated Salmonella Enteritidis and quality of beef. Innovative Food Science and Emerging Technologies. https://doi.org/10.1016/j.ifset.2019.102196.

Development of an eighth-scale grain drying system with real-time microwave monitoring of moisture content - (Peer Reviewed Journal)
Lewis, M.A., Trabelsi, S., Nelson, S.O. 2019. Development of an eighth-scale grain drying system with real-time microwave monitoring of moisture content. Applied Engineering in Agriculture. https://doi.org/10.13031/aea.13130.

A microwave dielectric method for rapid and nondestructive determination of moisture content and water activity of almonds - (Proceedings)
Trabelsi, S. 2019. A microwave dielectric method for rapid and nondestructive determination of moisture content and water activity of almonds. ASABE Annual International Meeting. ASABE Paper No. 1901908, 2019.

Hyperspectral imaging for a rapid detection and visualization of duck meat adulteration in beef - (Peer Reviewed Journal)
Jiang, H., Wang, W., Zhuang, H., Yoon, S.C., Yang, Y. 2019. Hyperspectral imaging for a rapid detection and visualization of duck meat adulteration in beef. Journal of Food Analytical Methods. 12:2205-2215.

The "Spaghetti meat" myopathy influences the composition and functionality of broiler breast meat - (Abstract Only)
Tasoniero, G., Zhuang, H., Bowker, B.C. 2019. The "Spaghetti meat" myopathy influences the composition and functionality of broiler breast meat. International Congress of Meat Science and Technology Proceedings. Proceedings of the 65th International Congress of Meat Science and Technology, pg 704, abstract #403.

Detection of razor shear force differences in broiler breast meat due to the woody breast condition depends on measurement technique and meat state - (Peer Reviewed Journal)

Using an Eighth-scale Grain Drying Bin to Compare the Effects of Drying with Ambient Air versus Heated Air - (Proceedings)
Lewis, M.A., Trabelsi, S., Nelson, S. 2019. Using an Eighth-scale Grain Drying Bin to Compare the Effects of Drying with Ambient Air versus Heated Air. ASABE Annual International Meeting. ASABE Paper No. 1901892,ASABE Annual International Meeting, Boston, MA, July 7-10, 2019.

A proposed mechanism for texture property of woody breast in broilers - (Abstract Only)
Welter, A., Wu, W., O'Quinn, T., Houser, T., Boyle, E., Chao, M., Boyle, D., Bowker, B.C., Zhuang, H. 2019. A proposed mechanism for texture property of woody breast in broilers. American Meat Science Association Conference Reciprocal Proceedings. Proceedings of the Reciprocal Meat Conference, (abstract 172)..

Influence of utilizing breast meat afflicted with woody breast myopathy on sausage textural properties - (Abstract Only)
Rigdon, M., Stelzleni, A., Bowker, B.C., Zhuang, H., Pringle, D., Thippareddi, H. 2019. Influence of utilizing breast meat afflicted with woody breast myopathy on sausage textural properties. American Meat Science Association Conference Reciprocal Proceedings. Proceedings of the Reciprocal Meat Conference, (abstract 100)..

Effect of rosemary extract on microbial growth, pH, color, and lipid oxidation in cold plasma-processed ground chicken patties - (Peer Reviewed Journal)
Gao, Y., Zhuang, H., Yeh, H., Bowker, B.C., Zhang, J. 2019. Effect of rosemary extract on microbial growth, pH, color, and lipid oxidation in cold plasma-processed ground chicken patties. Innovative Food Science and Emerging Technologies. 57:1-6. https://doi.org/10.1016/j.ifset.2019.05.007.

Prediction of quality attributes of chicken breast fillets by using hyperspectral imaging technique combined with deep learning algorithm - (Proceedings)
Yang, Y., Wang, W., Zhuang, H., Yoon, S.C., Bowker, B.C., Jiang, H. 2019. Prediction of quality attributes of chicken breast fillets by using hyperspectral imaging technique combined with deep learning algorithm. ASABE Annual International Meeting. Paper No. 1901301. https://doi.org/10.13031/aim.201901301.

Texture characteristics of wooden breast fillets deboned at different times - (Abstract Only)
Tasoniero, G., Bowker, B.C., Zhuang, H. 2019. Texture characteristics of wooden breast fillets deboned at different times. Poultry Science Association Meeting Abstract. https://doi.org/10.1016/j.psj.2020.03.032.

Effect of Spaghetti meat abnormality on the muscle protein composition of broiler breast meat - (Abstract Only)
Bowker, B.C., Tasoniero, G., Zhuang, H. 2019. Effect of Spaghetti meat abnormality on the muscle protein composition of broiler breast meat. Poultry Science Association Meeting Abstract. https://doi.org/10.1016/j.psj.2019.10.069.

Preparation of a-tocopherol-chitosan nanoparticles/ chitosan/ montmorillonite film and the antioxidant efficiency on sliced dry-cured ham - (Peer Reviewed Journal)
Yan, W., Chen, W., Muhammad, U., Zhang, J., Zhuang, H., Zhou, G. 2019. Preparation of a-tocopherol-chitosan nanoparticles/ chitosan/ montmorillonite film and the antioxidant efficiency on sliced dry-cured ham. Food Control. 104, 132-138.

Texture analysis of wooden breast meat treated with exogenous proteases - (Abstract Only)
Tasoniero, G., Khaing, S., Zhuang, H., Bowker, B.C. 2019. Texture analysis of wooden breast meat treated with exogenous proteases. European Symposium on Quality of Poultry Meat. Proceedings of the XXIV European Symposium on the Quality of Poultry Meat. (abstract 0178).

In-package antimicrobial treatment of chicken breast meat with high voltage dielectric barrier discharge – Electric voltage effect - (Peer Reviewed Journal)
Zhuang, H., Rothrock Jr, M.J., Hiett, K.L., Lawrence, K.C., Gamble, G.R., Bowker, B.C., Keener, K.M. 2019. In-package antimicrobial treatment of chicken breast meat with high voltage dielectric barrier discharge – Electric voltage effect. Journal of Applied Poultry Research. 28(4):801-807.

Density-independent calibration functions for nondestructive moisture sensing in flowing grain - (Peer Reviewed Journal)
Trabelsi, S., Lewis, M.A., Nelson, S.O. 2019. Density-independent calibration functions for nondestructive moisture sensing in flowing grain. Journal of Microwave Power and Electromagnetic Energy. 53(2):69-80.

Use of blade tenderization to improve wooden breast meat texture - (Peer Reviewed Journal)
Tasoniero, G., Bowker, B.C., Stelzleni, A., Zhuang, H., Rigdon, M., Thippareddi, H. 2019. Use of blade tenderization to improve wooden breast meat texture. Poultry Science. https://doi.org/10.3382/ps/pez163.

Integration of spectral and textural features of visible and near-infrared hyperspectral imaging for differentiating between normal and white striping broiler breast meat - (Peer Reviewed Journal)
Jiang, H., Yoon, S.C., Zhuang, H., Wang, W., Li, Y., Yang, Y. 2019. Integration of spectral and textural features of visible and near-infrared hyperspectral imaging for differentiating between normal and white striping broiler breast meat. Spectrochimica Acta. 213:118-126.

Relationship between attributes of woody breast and white striping myopathies in commercially processed broiler breast meat - (Peer Reviewed Journal)
Bowker, B.C., Zhuang, H., Yoon, S.C., Tasoniero, G., Lawrence, K.C. 2019. Relationship between attributes of woody breast and white striping myopathies in commercially processed broiler breast meat. Journal of Applied Poultry Research. 28(2):490-496.

Effect of spaghetti meat abnormality on broiler chicken breast meat quality - (Abstract Only)
Tasoniero, G., Zhuang, H., Bowker, B.C. 2019. Effect of spaghetti meat abnormality on broiler chicken breast meat quality. International Poultry Scientific Forum. Poultry Science, 98(E-Suppl.1):68. (abstract P223).

Improving value and utlization of breast fillets with the wooden breast myopathy through further processing in hotdogs - (Abstract Only)
Thippareddi, H., Pringle, D., Stelzleni, A., Zhuang, H., Bowker, B.C. 2019. Improving value and utlization of breast fillets with the wooden breast myopathy through further processing in hotdogs. International Poultry Scientific Forum. Poultry Science, 98(E-Suppl.1):67. (abstract P221).

Influence of utilizing breast meat afflicted with woody breast myopathy on sausage textural properties - (Abstract Only)
Rigdon, M., Stelzleni, A., Bowker, B.C., Zhuang, H., Pringle, D. 2019. Influence of utilizing breast meat afflicted with woody breast myopathy on sausage textural properties. International Poultry Scientific Forum. Poultry Science, 98(E-Suppl.1):9. (abstract M26).

Texture analysis of cooked woody breast meat by the temporal dominance of sensation (TDS) method - (Abstract Only)
Zhuang, H., Chatterjee, D., Bowker, B.C. 2019. Texture analysis of cooked woody breast meat by the temporal dominance of sensation (TDS) method. International Poultry Scientific Forum. Poultry Science, 98(E-Suppl.1):66. (abstract P218).

In-package air cold plasma treatment of chicken-breast meat- treatment time effect - (Peer Reviewed Journal)
Zhuang, H., Rothrock, M.J., Hiett, K.L., Lawrence, K.C., Gamble, G.R., Bowker, B.C., Keener, K. 2019. In-package air cold plasma treatment of chicken-breast meat- treatment time effect. Journal of Food Quality. https://doi.org/10.1155/2019/1837351.

Prediction of Douglas-Fir lumber properties: comparison between a benchtop near-infrared spectrometer and hyperspectral imaging system - (Peer Reviewed Journal)
Schimleck, L., Dahlen, J., Yoon, S.C., Lawrence, K.C., Jones, P.D. 2018. Prediction of Douglas-Fir lumber properties: comparison between a benchtop near-infrared spectrometer and hyperspectral imaging system. Applied Sciences. 8(12):2602.

Effect of tapioca flour on physicochemical properties and sensory descriptive profiles of chicken breast meat patties - (Peer Reviewed Journal)

Effect of in-package high voltage dielectric barrier discharge on microbiological, color and oxidation properties of pork in modified atmosphere packaging during storage - (Peer Reviewed Journal)
Huang, M., Wang, J., Zhuang, H., Yan, W., Zhao, J., Zhang, J. 2018. Effect of in-package high voltage dielectric barrier discharge on microbiological, color and oxidation properties of pork in modified atmosphere packaging during storage. Meat Science. 149:107-113.

Measuring dielectric properties for sensing foreign material in peanuts - (Peer Reviewed Journal)
Julrat, S., Trabelsi, S. 2018. Measuring dielectric properties for sensing foreign material in peanuts. IEEE Sensors Journal. https://doi.org/10.1109/JSEN.2018.2882367.

Measuring dielectric properties for sensing foreign material in peanuts - (Peer Reviewed Journal)
Julrat, S., Trabelsi, S. 2019. Measuring dielectric properties for sensing foreign material in peanuts. IEEE Sensors Journal. 19(5):1756-1766.

Inactivation kinetics of Salmonella typhimurium and Staphylococcus aureus in different media by dielectric barrier discharge non-thermal plasma - (Peer Reviewed Journal)
Huang, M., Zhuang, H., Wang, J., Yan, W., Zhao, J. 2018. Inactivation kinetics of Salmonella typhimurium and Staphylococcus aureus in different media by dielectric barrier discharge non-thermal plasma. Applied Sciences. 8:2027.

Recent advancement in near infrared spectroscopy and hyperspectral imaging techniques for quality and safety assessment of agricultural and food products in the China Agricultural University - (Popular Publication)
Jiang, H., Wang, W., Ni, X., Zhuang, H., Yoon, S.C., Lawrence, K.C. 2018. Recent advancement in near infrared spectroscopy and hyperspectral imaging techniques for quality and safety assessment of agricultural and food products in the China Agricultural University. NIR news (Near Infrared Reflectance News). 29(8):19-23. 10.1177/0960336018804755.

Evaluation of growth characteristics of Aspergillus parasiticus inoculated in different culture media by shortwave infrared (SWIR) hyperspectral imaging - (Peer Reviewed Journal)
Chu, X., Wang, W., Ni, X., Zhao, X., Zhuang, H., Lawrence, K.C., Li, C. 2018. Evaluation of growth characteristics of Aspergillus parasiticus inoculated in different culture media by shortwave infrared (SWIR) hyperspectral imaging. Journal of Innovative Optical Health Sciences. 11(5). https:/10.1142/S1793545818500311.

Investigation of inhibition of lipid oxidation by L-carnosine using an oxidized-myoglobin-mediated washed fish muscle system - (Peer Reviewed Journal)
Xiao, S., Zhuang, H., Zhou, G., Zhang, J. 2018. Investigation of inhibition of lipid oxidation by L-carnosine using an oxidized-myoglobin-mediated washed fish muscle system. LWT - Food Science and Technology. 97:703-710.

The wooden breast condition results in surface discoloration of cooked broiler pectoralis major - (Peer Reviewed Journal)
Zhuang, H., Bowker, B.C. 2018. The wooden breast condition results in surface discoloration of cooked broiler pectoralis major. Poultry Science. 97:4458-4461. https://doi.org/10.3382/ps/pey284.

Non-destructive assessment of final color and pH attributes of broiler breast fillets using visible and near-infrared hyperspectral imaging: A preliminary study - (Peer Reviewed Journal)
Jiang, H., Yoon, S.C., Zhuang, H., Wang, W., Li, Y., Lu, C., Li, N. 2018. Non-destructive assessment of final color and pH attributes of broiler breast fillets using visible and near-infrared hyperspectral imaging: a preliminary study. Infrared Physics and Technology. https://doi.org/10.1016/j.infrared.2018.06.025.

Visible and near infrared hyperspectral imaging for non-destructive grading and classification of chicken breast fillets - (Proceedings)
Jia, B., Wang, W., Yoon, S.C., Zhuang, H., Yang, Y., Jiang, H. 2018. Visible and near infrared hyperspectral imaging for non-destructive grading and classification of chicken breast fillets. ASABE Annual International Meeting. Paper No. 1800826. https://doi.org/10.13031/aim.201800826.

Non-destructive assessment of cooking loss of fresh broiler breast fillets using shortwave infrared (SWIR) hyperspectral imaging - (Proceedings)
Jiang, H., Wang, W., Zhuang, H., Yoon, S.C., Yang, Y., Jia, B. 2018. Non-destructive assessment of cooking loss of fresh broiler breast fillets using shortwave infrared (SWIR) hyperspectral imaging. ASABE Annual International Meeting. Paper No. 1800805. https://doi.org/10.13031/aim.201800805.

Prediction of quality traits of chicken breast fillets by different spectral range of hyperspectral imaging - (Proceedings)
Yang, Y., Wang, W., Yoon, S.C., Zhuang, H., Jiang, H., Jia, B. 2019. Prediction of quality traits of chicken breast fillets by different spectral range of hyperspectral imaging. ASABE Annual International Meeting. Paper No. 1800828. https://doi.org/10.13031/aim.201800828.

Relationship between the white striping and woody breast myopathies in broiler breast fillets - (Proceedings)
Bowker, B.C., Zhuang, H., Yoon, S.C. 2018. Relationship between the white striping and woody breast myopathies in broiler breast fillets. International Congress of Meat Science and Technology Proceedings. http://icomst-proceedings.helsinki.fi/papers/2018_10_19.pdf.

Sensory texture analysis of marinated and non-marinated wooden breast fillet portions - (Proceedings)
Zhuang, H., Bowker, B.C., Maxwell, A.C., Chatterjee, D., Adhikari, K. 2018. Sensory texture analysis of marinated and non-marinated wooden breast fillet portions. International Congress of Meat Science and Technology Proceedings. https://icomst-proceedings.helsinki.fi/index.php.

Relationship between the woody breast and white striping myopathies in broiler breast meat - (Abstract Only)
Bowker, B.C., Zhuang, H., Yoon, S.C. 2018. Relationship between the woody breast and white striping myopathies in broiler breast meat. Poultry Science Association Meeting Abstract. 97:223.

Fusion of spectra and texture data of hyperspectral imaging for the prediction of the water-holding capacity of fresh chicken breast filets - (Peer Reviewed Journal)
Yang, Y., Wang, W., Zhuang, H., Yoon, S.C., Jiang, H. 2018. Fusion of spectra and texture data of hyperspectral imaging for the prediction of the water-holding capacity of fresh chicken breast filets. Applied Sciences. 8(4), 640. doi:10.3390/app8040640.

Descriptive sensory analysis of marinated and non-marinated woody breast fillet portions - (Peer Reviewed Journal)
Maxwell, A., Bowker, B.C., Zhuang, H., Chatterjee, D., Adhikari, K. 2018. Descriptive sensory analysis of marinated and non-marinated woody breast fillet portions. Poultry Science. 97:2971-2978.

Marination and cooking performance of portioned broiler breast fillets with the woody breast condition - (Peer Reviewed Journal)
Bowker, B.C., Maxwell, A., Zhuang, H., Adhikari, K. 2018. Marination and cooking performance of portioned broiler breast fillets with the woody breast condition. Poultry Science. 97:2966-2970.

Using a combination of spectral and textural data to measure water-holding capacity in fresh chicken breast fillets - (Peer Reviewed Journal)
Jia, B., Wang, W., Yoon, S.C., Zhuang, H., Li, Y. 2018. Using a combination of spectral and textural data to measure water-holding capacity in fresh chicken breast fillets. Applied Sciences. 8(3), p.343.

Visible and near-infrared hyperspectral imaging for cooking loss classification of fresh broiler breast fillets - (Peer Reviewed Journal)
Jiang, H., Wang, W., Zhuang, H., Yoon, S.C., Li, Y. 2018. Visible and near-infrared hyperspectral imaging for cooking loss classification of fresh broiler breast fillets. Applied Sciences. doi:10.3390/app8020256.

Tenderness classification of fresh broiler breast fillets using visible and near-infrared hyperspectral imaging - (Peer Reviewed Journal)
Jiang, H., Yoon, S.C., Zhuang, H., Wang, W., Lawrence, K.C., Yang, Y., Jia, B. 2018. Tenderness classification of fresh broiler breast fillets using visible and near-infrared hyperspectral imaging. Meat Science. 139:82-90.

Quality assessment of intact chicken breast fillets using factor analysis with Vis/NIR spectroscopy - (Peer Reviewed Journal)
Yang, Y., Zhuang, H., Yoon, S.C., Wang, W., Jiang, H., Jia, B., Li, C. 2018. Quality assessment of intact chicken breast fillets using factor analysis with Vis/NIR spectroscopy. Journal of Food Analytical Methods. https://doi.org/10.1007/s12161-017-1102-0.

Modified-atmosphere packaging for nonthermal processing of food – high CO2 package for fresh meat and produce - (Book / Chapter)
Zhuang, H., Bowker, B.C., Barth, M.M., Zhang, J. 2018. Modified-atmosphere packaging for nonthermal processing of food – high CO2 package for fresh meat and produce. Packaging for Nonthermal Processing of Food, Second Edition. doi:10.1002/9781119126881.ch4.

Assessment of juiciness intensity of cooked chicken pectoralis major - (Peer Reviewed Journal)
Zhuang, H., Bowker, B.C., Savage, E.M. 2017. Assessment of juiciness intensity of cooked chicken pectoralis major. Journal of Nutrition and Food Sciences. 2017(6):1-9.

Rapid classification of intact chicken breast fillets by predicting principal component score of quality traits with visible/near-Infrared spectroscopy - (Peer Reviewed Journal)
Yang, Y., Zhuang, H., Yoon, S.C., Wang, W., Jiang, H., Jia, B. 2017. Rapid classification of intact chicken breast fillets by predicting principal component score of quality traits with visible/near-Infrared spectroscopy. Food Chemistry. https://doi.org/10.1016/j.foodchem.2017.09.148.

Disinfection of fresh chicken breast fillets with in-package atmospheric cold plasma: effect of treatment voltage and time - (Peer Reviewed Journal)
Wang, J., Zhuang, H., Lawrence, K.C., Zhang, J. 2017. Disinfection of fresh chicken breast fillets with in-package atmospheric cold plasma: effect of treatment voltage and time. Journal of Applied Microbiology. 124:1212-1219.

Feasibility of using near-infrared (NIR) spectroscopy for quantitative detection of Kojic Acid in wheat flour - (Peer Reviewed Journal)

Evaluation of factors in development of Vis/NIR spectroscopy models for discriminating PSE, DFD and normal broiler breast meat - (Peer Reviewed Journal)
Jiang, H., Yoon, S.C., Zhuang, H., Wang, W., Yang, Y. 2017. Evaluation of factors in development of Vis/NIR spectroscopy models for discriminating PSE, DFD and normal broiler breast meat. British Poultry Science. 58(6):673-680.

Application of VNIR hyperspectral imaging for non-destructive prediction of pH, color, and drip loss of chicken breast fillets - (Proceedings)
Jia, B., Yoon, S.C., Zhuang, H., Wang, W., Yang, Y., Jiang, H., Chu, X., Zhao, X., Kimuli, D. 2017. Application of VNIR hyperspectral imaging for non-destructive prediction of pH, color, and drip loss of chicken breast fillets. ASABE Annual International Meeting. doi:10.13031/aim.201700733.

Prediction of quality attributes of chicken breast fillets by using Vis/NIR spectroscopy combined with factor analysis method - (Proceedings)
Yang, Y., Yoon, S.C., Zhuang, H., Wang, W., Jiang, H. 2017. Prediction of quality attributes of chicken breast fillets by using Vis/NIR spectroscopy combined with factor analysis method. ASABE Annual International Meeting. DOI:10.13031/aim.201700728.

Predicting water-holding capacity of intact chicken broiler breast fillets with Vis/NIR spectroscopy - (Proceedings)
Jiang, H., Yoon, S.C., Zhuang, H., Wang, W., Yang, Y. 2017. Predicting water-holding capacity of intact chicken broiler breast fillets with Vis/NIR spectroscopy. ASABE Annual International Meeting. DOI:10.13031/aim.201700732.

Developments in our understanding of water-holding capacity - (Book / Chapter)
Bowker, B.C. 2017. Developments in our understanding of water-holding capacity. Book Chapter. 77-113.

Electrical impedance spectroscopy for quality assessment of meat and fish: A review on basic principles, measurement methods, and recent advances - (Peer Reviewed Journal)
Zhao, X., Zhuang, H., Yoon, S.C., Dong, Y., Wang, W., Zhao, W. 2017. Electrical impedance spectroscopy for quality assessment of meat and fish: A review on basic principles, measurement methods, and recent advances. Journal of Food Quality. Volume 2017, Article ID 6370739, 16 pgs. https://doi.org/10.1155/2017/6370739.

In-package cold plasma treatment of raw meat - (Proceedings)
Zhuang, H., Rothrock, M.J., Hiett, K.L., Gamble, G.R., Lawrence, K.C., Bowker, B.C. 2017. In-package cold plasma treatment of raw meat. International Congress of Meat Science and Technology Proceedings. http://icomst-proceedings.helsinki.fi/papers/2017_11_07.pdf

Marination and meat quality of intact and portioned broiler breast fillets with the woody breast condition - (Proceedings)
Bowker, B.C., Maxwell, A., Zhuang, H. 2017. Marination and meat quality of intact and portioned broiler breast fillets with the woody breast condition. International Congress of Meat Science and Technology Proceedings. http://icomst-proceedings.helsinki.fi/papers/2017_03_30.pdf.

Influence of the woody breast condition on the marination and quality of intact and portioned broiler breast fillets. - (Abstract Only)
Bowker, B.C., Maxwell, A., Zhuang, H. 2017. Influence of the woody breast condition on the marination and quality of intact and portioned broiler breast fillets.Proceedings of the European Symposium on Quality of Poultry Meat. 74.

Freezing-thawing and sub-sampling influence the marination performance of chicken breast meat - (Peer Reviewed Journal)
Bowker, B.C., Zhuang, H. 2017. Freezing-thawing and sub-sampling influence the marination performance of chicken breast meat. Poultry Science. 96(9):3482-3488.

Descriptive texture analyses of cooked patties made of chicken breast with the woody breast condition - (Peer Reviewed Journal)
Sanchez Brambila, G.Y., Chatterjee, D., Bowker, B.C., Zhuang, H. 2017. Descriptive texture analyses of cooked patties made of chicken breast with the woody breast condition. Poultry Science. 96(9):3489-3494.

Predicting color traits of intact broiler breast fillets using visible and near-infrared spectroscopy - (Peer Reviewed Journal)
Jiang, H., Yoon, S.C., Zhuang, H., Wang, W. 2017. Predicting color traits of intact broiler breast fillets using visible and infrared-light. Journal of Food Analytical Methods. 10:3443-3451.

The woody breast condition affects texture characteristics of both raw and cooked chicken breast meat - (Popular Publication)
Zhuang, H., Bowker, B.C. 2017. The woody breast condition affects texture characteristics of both raw and cooked chicken breast meat. Atlas of Science. http://atlasofscience.org/ Accessed April, 2017.

Woody breast affects the marination and cooking performance of portioned broiler breast fillets - (Abstract Only)
Bowker, B.C., Maxwell, A., Zhuang, H. 2017. Woody breast affects the marination and cooking performance of portioned broiler breast fillets. Poultry Science Association Meeting Abstract. 96(1):86.

The woody breast condition affects the surface color of cooked broiler breast fillets - (Abstract Only)
Zhuang, H., Bowker, B.C. 2017. The woody breast condition affects the surface color of cooked broiler breast fillets. Poultry Science Association Meeting Abstract. 96:85.

Relationships between instrumental texture measurements and subjective woody breast condition scores - (Abstract Only)
Zhuang, H., Bowker, B.C., Yoon, S.C. 2017. Relationships between instrumental texture measurements and subjective woody breast condition scores. Poultry Science Association Meeting Abstract. 96:85.

Effect of the woody breast condition on the color characteristics of cooked broiler breast meat - (Abstract Only)
Zhuang, H., Bowker, B.C. 2017. Effect of the woody breast condition on the color characteristics of cooked broiler breast meat. Proceedings of the XXIII European Symposium on Quality of Poultry Meat. 55-56.

Prediction of pH of fresh chicken breast fillets by VNIR hyperspectral imaging - (Peer Reviewed Journal)
Jia, B., Zhuang, H., Yoon, S.C., Wang, W., Li, C. 2017. Prediction of pH of fresh chicken breast fillets by VNIR hyperspectral imaging. Journal of Food Engineering. 208:57-65.

Impact of eliminating the carcass chilling step in the production of pre-cooked chicken breast meat - (Peer Reviewed Journal)
Zhuang, H., Bowker, B.C., Berrang, M.E., Meinersmann, R.J., Buhr, R.J. 2017. Impact of eliminating the carcass chilling step in the production of pre-cooked chicken breast meat. Journal of Applied Poultry Research. 26(3):431-436. doi.org/10.3382/japr/pfx012.

Woody breast condition in broiler breast meat - (Proceedings)
Bowker, B.C., Zhuang, H. 2017. Woody breast condition in broiler breast meat. Midwest Poultry Federation Proceedings. midwestpoultry.com/wp-content/uploads/Bowker-Brian.pdf.

Shell thickness-dependent antibacterial activity and biocompatibility of gold@silver core–shell nanoparticles - (Peer Reviewed Journal)
Yang, L., Yan, W., Wang, H., Zhuang, H., Zhang, J. 2017. Shell thickness-dependent antibacterial activity and biocompatibility of gold@silver core–shell nanoparticles. RSC Advances. 7:11355-11361.

Measurement of soy contents in ground beef using near-infrared spectroscopy - (Peer Reviewed Journal)
Jiang, H., Zhuang, H., Sohn, M., Wang, W. 2017. Measurement of soy contents in ground beef using near-infrared spectroscopy. Applied Sciences. 7(1):97. doi:10.3390/app7010097.

Emerging meat quality defects in the broiler industry - (Other)
Bowker, B.C. 2016. Emerging Meat Quality Defects in the Broiler Industry. WATT Poultry USA.

Descriptive texture analyses of cooked broiler breast fillets with the wooden condition after fresh and frozen storage - (Peer Reviewed Journal)
Sanchez Brambila, G.Y., Bowker, B.C., Chatterjee, D., Zhuang, H. 2018. Descriptive texture analyses of cooked broiler breast fillets with the wooden condition after fresh and frozen storage. Poultry Science. 97:1762-1767.

Influence of in-package cold plasma treatment on microbiological shelf life and appearance of fresh chicken breast fillets - (Peer Reviewed Journal)
Wang, J., Zhuang, H., Hinton, A., Zhang, J. 2016. Influence of in-package cold plasma treatment on microbiological shelf life and appearance of fresh chicken breast fillets. Food Microbiology. 60:142-146.

Marination performance of broiler breast fillets. - (Abstract Only)
Bowker, B.C., Zhuang, H. 2016. Marination performance of broiler breast fillets.. Poultry Science Association. volume 95(E-Suppl. 1), page 171.

Effect of Myopathies on Meat Quality and Protein Characteristics of Broiler Breast Meat. - (Abstract Only)
Bowker, B.C., Zhuang, H. 2016. Effect of Myopathies on Meat Quality and Protein Characteristics of Broiler Breast Meat. Poultry Science Association. volume 95(E-Suppl. 1), page 171-172.

Effect of sampling location on L* values and pH measurements and their relationship in broiler breast fillets - (Abstract Only)
Zhuang, H., Bowker, B.C. 2016. Effect of sampling location on L* values and pH measurements and their relationship in broiler breast fillets. Poultry Science Association. Poultry Science, volume 95(E-Suppl. 1), page 29..

Effect of the wooden breast condition on shear force and texture profile analysis of raw and cooked broiler pectoralis major - (Proceedings)
Zhuang, H., Chatterjee, D., Bowker, B.C., Rincon, A.M., Sanchez Brambila, G.Y. 2016. Effect of the wooden breast condition on shear force and texture profile analysis of raw and cooked broiler pectoralis major. International Congress of Meat Science and Technology Proceedings. Short Paper ID P09-02. http://icomst-proceedings.helsinki.fi/papers/ 2016_09_02.pdf

WHITE STRIPING AND WOODEN BREAST DEFECTS INFLUENCE MEAT QUALITY AND MUSCLE PROTEIN CHARACTERISTICS IN BROILER BREAST MEAT - (Proceedings)
Bowker, B.C., Zhuang, H., Barton, E.L., Sanchez, J. 2016. WHITE STRIPING AND WOODEN BREAST DEFECTS INFLUENCE MEAT QUALITY AND MUSCLE PROTEIN CHARACTERISTICS IN BROILER BREAST MEAT. International Congress of Meat Science and Technology Proceedings. Bangkok, Thailand. August 14-19,2016. [Short paper ID P07-27].

Instrumental texture characteristics of broiler pectoralis major with the woody breast condition - (Peer Reviewed Journal)
Chatterjee, D., Zhuang, H., Bowker, B.C., Rincon, A.M., Sanchez Brambila, G.Y. 2016. Instrumental texture characteristics of broiler pectoralis major with the woody breast condition. Poultry Science. 95:2449-2454.

Inactivation of spoilage bacteria in package by dielectric barrier discharge atmospheric cold plasma - treatment time effects - (Peer Reviewed Journal)
Zhuang, H., Wang, J., Zhang, J. 2016. Inactivation of spoilage bacteria in package by dielectric barrier discharge atmospheric cold plasma - treatment time effects. Food and Bioprocess Technology. ISSN 1935-5130 Food Bioprocess Technol. doi: 10.1007/s11947-016-1746-6.

Effect of wooden breast condition on water-holding capacity of broiler breast pectoralis major - (Abstract Only)
Zhuang, H., Bowker, B.C. 2016. Effect of wooden breast condition on water-holding capacity of broiler breast pectoralis major. World Poultry Congress Proceedings. World's Poultry Scienec Journal, Book of Abstracts for the XXIV.

Toward a fusion of optical coherence tomography and hyperspectral imaging for poultry meat quality assessment - (Proceedings)
Yoon, S.C., Bowker, B.C., Zhuang, H. 2016. Toward a fusion of optical coherence tomography and hyperspectral imaging for poultry meat quality assessment. Proceedings for Electronic Imaging Meeting. https://doi.org/10.2352/ISSN.2470-1173.2016.14.IPMVA-380.

Water holding capacity in poultry breast meat. - (Proceedings)
Bowker, B.C., Zhuang, H. 2016. Water holding capacity in poultry breast meat.. Midwest Poultry Federation Proceedings. Proceedings of the 45th Midwest Poultry Federation Convetion. March 15-17,2016.

Comparison of objective texture measurements in raw and cooked wooden breast meat. - (Abstract Only)
Bowker, B.C., Zhuang, H., Chatterjee, D., Wiener, J.B. 2016. Comparison of objective texture measurements in raw and cooked wooden breast meat.. International Poultry Scientific Forum. volume 95(E-Suppl. 1), page 200-201.

Wooden breast condition results in reduced thaw loss in frozen-thawed broiler breast fillets - (Abstract Only)
Zhuang, H., Bowker, B.C. 2016. Wooden breast condition results in reduced thaw loss in frozen-thawed broiler breast fillets. International Poultry Scientific Forum. Poultry Science, volume 95(E-Suppl. 1), page 200.

Effects of plant polyphenols and a-tocopherol on lipid oxidation, microbiological characteristics, and biogenic amines formation in dry-cured bacons - (Peer Reviewed Journal)
Wang, Y., Li, F., Zhuang, H., Li, L., Chen, X., Zhang, J. 2015. Effects of plant polyphenols and a-tocopherol on lipid oxidation, microbiological characteristics, and biogenic amines formation in dry-cured bacons. Journal of Food Science. 80(3):547-555.